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Sour Ale - Gueuze



Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 1973
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 1965
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 1818
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 1554
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 1250
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 1171
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 1070
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 921
Gose Gossage
5 gal 5.02% 9.61 1.050 1.013
All Grain 902
Basic Geuze
5.5 gal 5.39% 0 1.055 1.014
All Grain 765

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Mom Jeans
46 gal 5.62% 2.26 1.053 1.010
All Grain 3
Sour boi
6 gal 4.82% 8.62 1.052 1.015
extract 20
Pink Mango Sour
5.5 gal 5.52% 9.42 1.052 1.010
All Grain 41
Gose1
20 L 4.64% 0 1.043 1.008
All Grain 38
Peach Wit
5.5 gal 4.51% 12.88 1.047 1.013
All Grain 44
sour dicks
21 L 6.33% 9.95 1.066 1.018
All Grain 49
Gose - Razz
5.5 gal 5.59% 10.49 1.053 1.010
All Grain 35
Fig-ure It Out Sour
5.5 gal 4.96% 3.38 1.049 1.011
Partial Mash 83
B.Waters Wht: Lime sour
5.5 gal 5.23% 17 1.057 1.017
All Grain 143
Dry-hopped kettle sour [Master]
26 L 4.96% 16.67 1.050 1.013
All Grain 43

Fermentables Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 19 German Grain acidulated malt 3.4°L
27 12% 3% - 26%
Pale 2-Row 14 Grain base malt 1.8°L
37 42% 10% - 67%
German - Pilsner 14 German Grain base malt 1.6°L
38 50% 20% - 91%
American - White Wheat 13 American Grain base malt 2.8°L
40 39% 22% - 55%
German - Wheat Malt 12 German Grain base malt 2°L
37 34% 4% - 60%
American - Pilsner 12 American Grain base malt 1.8°L
37 37% 22% - 54%
American - Wheat 9 American Grain base malt 1.8°L
38 40% 24% - 61%
Dry Malt Extract - Wheat 5 Dry Extract extract 3°L
42 18% 12% - 31%
German - Vienna 5 German Grain base malt 4°L
37 16% 8% - 24%
Flaked Wheat 5 Adjunct raw 2°L
34 19% 10% - 33%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 10 3.5 83% 50% - 100%
Cascade 4 7 79% 15% - 100%
Willamette 4 4.5 88% 50% - 100%
Mosaic 3 12.5 59% 20% - 100%
Fuggles 3 4.5 89% 67% - 100%
Citra 3 11 46% 30% - 100%
Azacca 2 15 100% 100% - 100%
Tettnanger 2 4.5 50% 50% - 50%
Domestic Hallertau 2 3.9 100% 100% - 100%
Nelson Sauvin 2 12.5 38% 33% - 46%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 4 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 4 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Lactobacillus 5335 3 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - Roeselare Ale Blend 3763 3 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Belgian Sour Mix WLP655 2 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Fermentis - Safale - German Ale Yeast K-97 2 Fermentis / Safale Ale .104 High 81% 54°F 77°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 6 Fining Boil 46% 2% - 100%
Table Salt 4 Water Agt Boil 25% 5% - 100%
Gypsum 3 Water Agt Mash 23% 5% - 55%
Whirlfloc 2 Water Agt Boil 51% 12% - 90%
Chalk 2 Water Agt Mash 8% 2% - 14%
Calcium Chloride (dihydrate) 2 Water Agt Mash 29% 12% - 45%

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